2, radish washed and peeled, shrimp skin soaked in water for 5 minutes to control the moisture, onion washed.
3. shred the radish and replace it with small pieces.
4. Marinate shredded radish with salt for 5 minutes, squeeze out water, dice gluten, press garlic and ginger into mud, and cut shallots into chopped green onions.
5. Fill the hot pot with oil, add garlic and ginger hot sauce, and stir-fry the red oil on low heat.
6. Pour in the processed shredded radish and stir fry until the water is basically dry.
7. Add gluten and stir-fry the shrimp skin.
8. Pour in delicious soy sauce, add salt and stir well.
9. Put the fried shredded radish stuffing into a large bowl and let it cool.
10, 500g of medium gluten flour, 5g of yeast and 250g of water are put into the mixing basin of the chef's machine, and the dough is kneaded for 5 minutes. Rub the palm of your hand hard and rub it several times to make the dough as smooth and delicate as possible.
1 1. Take out the dough and knead it a few times, then knead it round and long.
12. Divide into 40g equal parts, and cover with safety film or fresh-keeping bag to prevent air drying.
13. Add chopped green onion into the cooled shredded radish and mix well.
14, flatten a noodle and roll it into dough with thick middle and thin sides.
15. Spread the dough in the palm of the left hand, fill in the stuffing, press the stuffing inward with the thumb of the left hand, push the dough clockwise with the forefinger and the right hand, and gather the edge of the dough counterclockwise with the thumb and forefinger of the right hand to wrap the buns.
16. After the wrapped steamed bread was stored for about 1 hour, it became larger obviously. When you gently press them with your fingers, they feel soft and elastic, indicating that fermentation is appropriate. Steam in a boiling water pot for 15 minutes, turn off the fire and stew for 2 minutes, and take out.